Tipping is complicated. In this episode we talk with the world expert on the social science of tipping: Prof. Ofer Azar. As a platform we will discuss his paper, "The Economics of Tipping", appearing…
In this episode we talk with (soon to be Dr.) Laudia Anokye‑Bempah and Dr. Irwin R. Donis‑González from the UC Davis coffee center about their recent paper on how roast profile impacts available…
In this episode, we meet with Dr. Dirk Lachenmeier, head of the department of plant-based foods at CVUA Karlsruhe and expert in coffee, weed, and booze. We discuss a paper that reviews which parts of…
In this episode, we meet with Dr. Arnold Mathijssen, Assistant Professor of Physics at U. Penn., and author of a paper recently published in Physics of Fluids, "Pour-over coffee: Mixing by a water jet…
Chris is joined by Dr. Alex Murray to discuss chlorogenic acid. We talk about how plants make it, what it does, what it tastes like, and how we might make it. We discuss a variety of papers, book…
Chris and Doran are joined by Emilee Bryant to discuss a pair of papers that probe whether latte art a) is perceived as more valuable and b) affects the perceived flavor of the drink. Ordering a…
In this episode Chris and Doran discuss the age-old question of whether dark or light roast brewed coffees have more caffeine. The discussion was inspired by a paper published recently in Scientific…
Chris and Doran are joined by Dr. Alex Dainis, a professional science communicator. We first met Alex through her work on "Chemistry Shorts", videos about sub-disciplines of chemistry supported by the…
Chris and Doran are joined by Prof. Nicola Segata from University of Trento. Prof. Segata is a world famous professor of computational metagenomics, and is the senior author on a recently published…
Chris and Doran are joined by Tonx (Tony Konecny) from YES PLZ from Los Angeles, CA. We discuss a paper from the Yeretzian lab out of ZHAW. The paper aims to address a common question for the home…
